NOTE: The pickled sweet cherry peppers should be coarsely chopped. Remove the tips from the pickles. Cut the pickles into medium sticks, drain. Mix the pickles and the remaining ingredients in a glass bowl and cover. Refrigerate for at least dozen hours. Stir the pickle mixture until all the sugar is dissolved. Pack the pickles in small jars and add the syrup to cover them. Cover and refrigerate for at least 24 hours before using but no longer than 2 weeks. Makes 1 litre of candied pickle sticks.